Spring Recipes Include Asparagus Quiche, Strawberry Scones and Berry Parfaits

Roasted Asparagus Quiche

Ingredients:

• 2 tablespoons butter
• 2 bunches asparagus spears
• 1 teaspoon kosher salt
• ¾ teaspoon ground black pepper
• Zest of one large lemon
• 1 dozen large eggs
• 1 cup half and half
• ½ teaspoon freshly ground nutmeg
• 1 bunch scallions, chopped
• 1 cup grated Parmesan cheese

Instructions:

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1. Butter a 9-by-13-inch baking pan and set aside.
2. Preheat your oven to 400 degrees.
3. Cut the bottoms of your washed and dried asparagus spears by approximately 2 inches. Place your spears on a large baking sheet or use the bottom of your broiler pan like I do. Coat your spears with a little olive oil and season with salt and pepper. Toss well. Bake on the top rack of your oven for about 10 minutes or until your spears are roasted a bit, but still firm. You never want to overcook your vegetables particularly because these will be baked in the quiche.
4. While your asparagus is roasting in the oven, begin building your quiche by mixing together in a large bowl the eggs, half and half, ground nutmeg, chopped scallions and Parmesan cheese.
5. As soon as the asparagus is removed from the oven, zest lemons over top.
6. Cut half of the asparagus into 2-inch pieces. Reserve the whole asparagus for later. Add the cut pieces of roasted asparagus to your egg mixture and pour into your prepared pan.  Place your baking pan in front of you horizontally. Arrange each piece of asparagus on top of the quiche alternating the directions of each piece.
7. Place pan in preheated oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean.

Next Recipe: Strawberries & Cream Scones

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